2 Recipes To Celebrate Cinco de Mayo
Cinco de Mayo is this Saturday, and what better way to celebrate than with delicious Mexican food? We’ve compiled a list of two simple recipes, and the best part is that they only need four ingredients each!
Gorditas, savory corn cakes, are a Mexico City street food favorite. They make a great base for various toppings, like chicken and pulled pork, or basically anything else you put in a taco! This recipe makes ten gorditas and requires two cups of masa harina, one and ¼ cups of water, ¼ cup of vegetable oil, (add a little more for frying,) and shredded chicken, salsa, sour cream and cotija cheese, or any other ingredients you’d like for serving.
Start by mixing the masa harina in a large bowl with water and oil. Once you have the dough, place it on a sheet of plastic wrap and roll into a 10-inch long log-shape, then cut into ten even pieces. With a three inch round biscuit cutter, mold the dough into flat disks. Next, heat a large griddle over high heat, and cook the gordiatas for about two minutes per side, or until lightly browned in spots. Use a spoon to make a slight indentation in the center of each piece. Lastly, heat oil in a large skillet, then add the gorditas and fry over high heat, for another two minutes per side. Drain on paper towels, add your ingredients on top and they’re ready to eat!
Salsa de Chile Fresco Asado
No Cinco de Mayo party is complete with chips and salsa, and this roasted fresh chile salsa is much better than store-bought options. The recipe calls for chiles, of course, and recommends four ounces of fresh hot green chiles (about four medium jalapeños, sixteen medium serranos, two medium hot banana/Hungarian wax or twelve medium green or yellow-orange habaneros- or any small hot chile you prefer). Other ingredients include four peeled garlic cloves, two tablespoons fresh lime juice, and salt to taste.
Start by adjusting the rack in your oven to the highest level, then turn on the broiler. Cut or break off the stems of the chiles, then cut them in half lengthwise and lay them down (cut-side facing down) on a baking sheet, sprinkled with garlic cloves. Put the baking sheet under the broiler for a minute or two, until the chiles are soft. Transfer the chiles into a blender or food processor along with the lime juice and ¼ cup of water. Put the salsa in a bowl, and add a little more water if the consistency isn’t quite right. Season with salt, and eat right away, or cover and refrigerate to save for later.
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Recipes from: http://www.foodandwine.com/